A fruit galette is hands down one of my favorite desserts to make and eat. The simplicity of this dessert is what I love about it the most. The dough is only five ingredients and you can use whatever fruit you have on hand. The simple ingredients in a galette create unbelievable flavors and textures in one dessert.
Occasionally when I want to indulge, you can add a level of decadence with a layer of almond cream; not necessary but recommended! The almond cream recipe makes enough for two or more galettes. I place the rest in a plastic bag and in the freezer it goes. This almond cream is so versatile, you can use it as a filling for many desserts. Like, tarts, croissants, and I can imagine it would be very yummy as a filling for a coffee cake. But it must be baked, because it contains raw eggs. Obviously.
A galette is perfect for those days you want something sweet without exerting too much effort. It doesn’t have to look perfect, in fact the imperfections give it that rustic look- which I prefer.
The key to a delicious galette is the dough. The crust must be flaky, tender and sturdy enough to hold the almond cream and fruit. In the “Things You Should know” section below you will find some tips on how to make a perfect galette dough.
Things You Should Know- Plum & Blueberry Almond Cream Galette
- Butter must be cold before using. Cut up butter into 1 inch cubes and place in the freezer.
- Water must also be very cold. Place water in the freezer as well.
- Once the dough comes together, stop the mixer. Do not over mix the dough.
- It’s OK if you see bigger pieces of butter in the dough. This will actually make the crust very flaky.
- Allow the dough to rest in the fridge for up to an hour.
- Enjoy galette at room temperature, with ice cream or whipped cream if desired.
Galette dough recipe taken from Ready for Dessert, by David Lebovitz.
Almond Cream recipe taken from, Patisserie Philippe San Francisco.